Salsa macha is Mexico’s answer to crisp chilli oil, and is made from dried chillies, garlic, nuts, spices, and oil.
Add the onion, jalapeño, coriander and lime juice, and mix, gently mashing the avocado with a fork, but making sure to keep some chunky bits in there, rather than turning it to paste.
Heat 200ml oil in a deep-sided pan on a medium heat, fry the parsley and coriander leaves for a minute or so, until they go crisp, then use a slotted spoon to transfer to a bowl lined with kitchen towel, to drain.
Transfer the guacamole to a serving bowl and top with the green salsa macha .
The dried, dark green pasilla chilli is a cornerstone of Mexican cuisine, and the star ingredient in mole, sauces and marinades.
Fry the onion and garlic in a little oil on a medium heat, until they start to colour, then add the tomatoes and cook, stirring occasionally, for about five minutes, until they soften and start to break down.
Put the still warm pasilla adobo in a shallow serving bowl, and arrange the mushrooms and goat’s cheese on top.
Meanwhile, put the onion and garlic in a large roasting tray big enough to hold the lamb later, roast for 15 minutes, then add the tomatoes and roast for 10 minutes more.
Cover the tray tightly with foil and roast for another three hours, basting the meat in the sauce from time to time, until it’s nice and soft and the bone pulls away easily.
Cut the radishes in as many different ways as you can – thin and thick slices, chunks, etc, to create a variety of textures; it looks great on the plate, too.
The sauce will by now be infused with all the flavours of the roasting juices, but if it looks a little thin, reduce it a bit on the hob.